Go Back

Instant Pot Lasagna Soup

Instant Pot lasagna soup cooks in the pressure cooker with ground beef, tomatoes, and broken lasagna noodles for a hearty, tender bowl. Finish each serving with a creamy ricotta, mozzarella, and Parmesan topping.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 1 tbsp olive oil
  • 1 lb ground beef 85% lean
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 0.75 tsp kosher salt
  • 0.5 tsp black pepper
  • 6 cups low-sodium beef broth divided
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14.5 oz) diced tomatoes undrained
  • 8 oz lasagna noodles broken into 2-inch pieces
  • 2 cups baby spinach
For the topping
  • 1 cup whole-milk ricotta
  • 1 cup mozzarella shredded
  • 0.25 cup Parmesan grated

Equipment

  • 1 6-quart Instant Pot

Method
 

Make the soup
  1. Set a 6-quart Instant Pot to Sauté and heat the olive oil.
  2. Add the ground beef and onion and cook for 6 to 8 minutes, breaking up the beef, until browned and the beef reaches 160°F.
  3. Drain excess fat.
  4. Add the garlic, tomato paste, Italian seasoning, salt, and pepper and cook for 1 minute, stirring.
  5. Pour in 1 cup of the broth and scrape the bottom of the pot thoroughly to loosen any browned bits.
  6. Pour in the remaining 5 cups broth, then add the crushed tomatoes and diced tomatoes without stirring.
  7. Lock the lid, set the valve to sealing, and pressure-cook on High for 5 minutes.
  8. Let the pressure release naturally for 5 minutes, then carefully quick-release the remaining pressure.
  9. Stir the soup, set the Instant Pot to Sauté, and add the broken noodles.
  10. Simmer uncovered for 8 to 10 minutes, stirring occasionally, until the noodles are tender.
  11. Stir in the spinach and cook for about 1 minute, until wilted.
Make the topping
  1. Stir together the ricotta, mozzarella, and Parmesan in a small bowl.
  2. Serve the soup with a spoonful of the cheese mixture on each bowl.

Notes

For the best texture, serve once the noodles are tender; refrigerate leftovers for up to 4 days. Freezing is not recommended because the noodles soften, but the soup can be frozen before adding the noodles. Gluten-free lasagna noodles can be used as a dietary swap.